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Korean Beef Stock Soup (Kom Tang)

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Makes: 4 servings adjust
A hearty soup for any time of year.



  • 1 13 pounds Beef Shank
  • 12 White Radish (Daikon)

Step 1

Cut the beef into large pieces and halve the radish. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour until the meat is very tender.

Step 2

Take the beef and radish out of the broth. Cool the broth and skim off the excess fat that has floated to the top. Slice the meat thinly into bite-sized pieces, cutting against the grain. Slice the radish in to pieces 1/8" thick.


  • 5 cloves Garlic

Step 3

Add the meat, radish and crushed garlic to the broth, then bring to a boil again.


  • 1 Scallion, large
  • 1 dash Salt
  • 1 dash Black Pepper

Step 4

Cut large green onion into rings. Add the salt, black pepper and green onion and check the seasoning just before serving.


  • 14 pound Chow Mein Noodles

Step 5

Boil water and add noodles, simmer until noodles are soft. Drain and add to soup.
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